Good morning my loves! 🙂 Some wonderfulness went down in my kitch this morning (At 5:30AM, to be precise. Yep, I’m a morning person) & I had to share it with you guys STAT. You know that feeling when you cook or bake something so deliciously beautiful & suddenly begin to feel selfish if you don’t share it with the rest of the world? OKAY, well even if you don’t know what it feels like (because you don’t cook & bake & stuff, MY GOODNESS, HOW?), I get that feeling like EVERY TIME I MAKE SOMETHING, A.K.A. 24/7. All this to say, I love you guys & since my goal is to make you drool then proceed to feed you yummy food, this one HAD to be an INSTANT SHARE. So here I am, at 6:52AM (only a little over an hour after I baked these babes), typing away vigorously to give you all something to do when you wake up… But like, when do you people wake up? GET OUT OF BED ALREADY. BE PRODUCTIVE. MAKE THESE COOKIES. K, THANKS, BYE. (Btw, do you guys realize that no matter what time of the day it is, I ALWAYS FREAKING RAMBLE. I can’t stop, man).
GUYS, THESE COOKIES ARE LITERALLY PERFECT. I planned to eat in moderation & stuff, you know? a.k.a. I planned to have 1 cookie as my mid-morning snack…. WELL, LET ME TELL YOU HOW THAT PLAN WORKED OUT (OR RATHER, DIDN’T). I ended up having 2.5 cookies... Like, I just couldn’t stop, I am literally COOKIE MONSTER. No but really, they are perfectly crumbly, golden & scrumptious…. oh & the raisins add that perfect touch of chewiness. I can’t even begin to tell you the party I had in my mouth. Looks like I (or rather, my mouth) will be having lots of those in the upcoming months. BUT I AIN’T EVEN MAD BRO. ANYWHO, the rambling needs to stop & I need to list the ingredients. “Kelly, control yourself. Shut up. They just want to know what they need for the cookies…”. FINE, FINE. HERE IS THE LIST:
- 1 cup of white or whole-wheat flour (I use Bob’s Red Mill All-Purpose Gluten Free Flour);
- 1 1/2 cups of quick oats (I use Only Oats Gluten Free Quick Oats. This is the same brand that I use for my rolled oats. GUYS, in case you didn’t know, there’s a difference between quick oats & rolled oats. DO NOT USE ROLLED OATS. The quick oats are WAY better for baking because they cook faster & will give your cookies a more delicate texture, whereas the rolled ones will make your cookies very heavy, NOT GOOD PEOPLE. You want to be able to eat more than one cookie in one sitting, right? THAT’S WHAT I THOUGHT. So use them quick oats, kay?
- 1/2 cup of sugar (or sugar substitute). As always, I use Erythritol by NOW Foods;
- 1 tsp. baking soda (I use Bob’s Red Mill);
- 1/4 tsp. of cinnamon (I use Simply Organic, DUH! Do I still have to keep telling you guys though?);
- 1/4 cup of coconut oil (LOVE YOU), vegetable oil or melted butter (I use Nutiva organic coconut oil, BUT YOU GUYS KNEW THAT ALREADY, RIGHT?);
- 1/4 cup + 2 tbsp. of honey (I use raw Manuka honey by Wild Country, but really, any honey will work! Since this morning was my first time improvising this recipe, I can’t tell you 100% that maple syrup will work as well as the honey but you can definitely try that if you’re not into honey or simply don’t have any, a.k.a. you realize you have no more honey when all the first listed ingredients are already in the bowl & you have no patience to run out & buy some. I FEEL YOU, PEOPLE, I FEEL YOU. Happens to the best of us!);
- 1 tsp. of pure organic vanilla extract (I use Simply Organic. Still waiting for you guys to tell me if I need to keep indicating that I AM OBSESSED WITH SIMPLY ORGANIC);
- 1 1/4 cup of raisins (GUYS, THE RAISINS MAKE THE RECIPE. As I said in my previous post re CARROT CAKE OVERNIGHT OATS, if you don’t like raisins, we can’t be friends #sorrynotsorry. No but seriously, what is better than baked warm raisins? NADA. NADA, PEOPLE, NADA, not even chocolate chips & coming from me, that’s saying A LOT!).
- OPTIONAL: You can totz. throw some walnuts, pecans dried cherries or dried cranberries into your batter if you’re feeling it! BUT, WHATEVER YOU DO, KEEEEEP THEM RAISINS. ALL OF THEM. THE WHOLE 1 1/4 CUPS. YOU NEED THEM. THE COOKIES NEED THEM. WE ALL NEED THEM IN OUR LIVES.
Ok, but guys, admit it, you’re already drooling (if you weren’t already after seeing the picture of these babies this morning) just by reading the list of ingredients. Like, legit, as you went down the list, you drooled a bit more with each one. KAY, I’M GROSS. All this to say, knowing all the yumminess that goes into these babies is useless if you don’t know how to whip them up. SO HERE GOES (OH WAIT, one more thing: these quantities gave me 18 cookies, so like, if you know you’re gonna eat 4 or 5 at a time, you might want to consider upping those ingredient quantities… you know, so you don’t have to make them again, like TOMORROW?).
- Preheat your oven to 350 degrees & line a few baking sheets with parchment paper.
- Stir the flour, THE OATS (Need I remind you that they must be quick oats? Well, in case you needed that reminder, here it is. You’re very welcome, my dear), baking soda & cinnamon. MIX VERY WELL. It should look uniform.
- Add the coconut oil/veg. oil/BUTTAH, honey (or maple syrup, AT YOUR OWN RISK) & vanilla. Stir all this wonderfulness together until the mix comes together and gets sticky (MMMMMMMM). Yep, you don’t need a second mixing bowl for this one babies, a.k.a. YOU HAVE LESS TO WASH. Admit I am awesome.
- NOW, the best part: ADD THEM RAISINS. Stir them until the are well incorporated into the batter, a.k.a. they should be somewhat spared out evenly into the batter.
- Roll this babe of a batter into COOOOOOOKIE BALLS (zomfg, just the thought…). Drop your cookies onto your baking sheets & mash them down with the back of a serving spoon (coated lightly with cooking spray/oil/butter so that it won’t stick & ruin the beautifulness that is these cookies that are about to be BAKED!!).
- IT’S THAT TIME BABY. BAKE THESE CUTIES FOR 9-13 MINUTES until they are golden brown (Guys, for me, after 9 minutes, they still weren’t even golden brown around the edges, BUT, they did look rather ALMOST FULLY baked, so I added 4 more minutes & IT WAS PURE PERFECTION. Obvi. the cooking, or rather, baking times, depend on your oven, so please, CARE FOR YOUR COOKIES. WATCH OVER YOUR COOKIES. LOVE YOUR COOKIES LIKE THEY LOVE YOU & PLEASE YOU. NO NETFLIX FOR YOU. Sometimes, life isn’t fair. #sorrynotsorry (You can totz. go back to the Netflix binge WITH THE COOKIES BY YOUR SIDE once they are baked).
- Once baked, take your baking sheets out of the oven & let your cookies sit for about 10 minutes before transferring them to a cooling rack. I’M TELLING YOU THOUGH, YOU PROBS. WON’T EVEN END UP TRANSFERRING THEM TO THE COOLING RACK. Within 10 minutes, POOF, THESE BABIES ARE GONE & you find yourself questioning … “But, where did they all go?”. They most certainly did not run away. SO YOU ARE GUILTY AS CHARGED & SENTENCED TO MAKING A NEW BATCH IMMEDIATELY.
Enjoy mes amours! Love y’all! <3